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Dairy Free Shepherd's Pie

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Dairy Free Shepherd's Pie

For the mashed potato topping

4 potatoesroughly chopped

¼ cup olive oil or vegan butter

Salt and pepperto taste

For the beef and veggie filling

1 lb ground beef

1 oniondiced

2 cloves garlicminced

12 ounces frozen mixed vegetables

2 tablespoons all-purpose flour

2 tablespoons tomato paste

1 cup vegetable brothor beef

1 tbsp Worcestershire sauce

1 tbsp Italian seasoning

Salt and pepperto taste

Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving about 1 cup of the potato water. Return potatoes to pot. Mash potatoes with a potato masher, add olive oil, about ½ of the reserved water, and season with salt and pepper. Stir to combine, adding more reserved water (or dairy-free milk) if needed to thin out the mashed potatoes. Once cooked, set aside.

Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Stir in onion and garlic and cook until fragrant. Add frozen mixed veggies and let cook until just tender.

Coat beef/veggie mixture with flour. Stir in tomato paste, broth, worcestershire sauce, italian seasoning, salt, and pepper. Bring to a simmer, then cook cook over low heat until the sauce reduces and thickens to your liking.

Preheat the oven to 350F. Transfer mixture to an oil-sprayed 9x13-inch (or similar size) casserole dish and top with mashed potatoes. If desired, use a fork to create texture or ruffles in the topping.

Bake for 30 minutes, or until golden on the top and bubbling around the edges. Once cooked, remove from the oven, let cool for about 5 minutes, then serve warm.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Brown the Meat Properly 🥩
Don't stir the ground beef immediately after adding to the pan; let it sear undisturbed for 3-4 minutes to develop deep, caramelized flavor that elevates the entire dish.
Dairy-Free Potato Creaminess 🥔
Use unsweetened oat or cashew milk instead of water when mashing potatoes, and add a splash of olive oil plus nutritional yeast for richness and a subtle umami depth without dairy.
Thicken the Filling Strategically 🧈
Toast the flour in the olive oil for 1-2 minutes before adding broth to create a roux base, which prevents lumps and creates a silkier sauce that holds better under the potato topping.
Maximize Umami Layers 🍅
Double the tomato paste by letting it cook in the oil for 1 minute before deglazing, and combine Worcestershire sauce with soy sauce for a deeper, savory complexity that compensates for missing meat juices.
Prevent Soggy Potatoes ✨
Allow the meat filling to cool slightly before topping with mashed potatoes, then brush the potato layer with olive oil and bake at 400°F to create a golden, crispy crust that stays firm rather than mushy.